Dane County Farmers' Market
 Dane County Farmers' Market eNewsletter

Saturday, October 25, 2008

Variety from The Bee Charmer. --Photo by Bill Lubing 
Top Variety from the Bee Charmer, Mary Celley
(Located on W. Main) --Photo by Bill Lubing


In This Issue
This Week ...
Meet the Producer: Murphy Farms
Recipe: Chef Joel's Butternut Squash Bisque
AT MARKET THIS WEEK
Market Information
Looking Ahead ...

Quick Links
Join our list
Join Our Mailing List

This Week ...
   
Mary Carpenter from Carpenter's Farm. --Photo by Bill Lubing
Dear DCFM Enthusiast,

If the plentitude that was available at this past Wednesday's market is any indication, we should have a colorful, bountiful choice of fresh farm produce at this Saturday's market. You would never know we're almost to November by the wonderful assortment available on Wednesday, where the market hosts but a fraction of the number of vendors found at the Saturday market.

Many of your favorite vendors will finish out the season on November 8, the last outdoor market of the season. Beginning on November 15 the market moves indoors to the Monona Terrace Convention and Community Center. In the meantime, from the root vegetables, squashes, pumpkins, and cranberries to frosted spinach, broccoli, arugula and more, there will be plenty to choose from at this week's market!


Take care and I'll see you at Market!  

Bill Lubing
bill@dcfm.org
 
Photo: Mary Carpenter appears to be listening to the quiet voice
of an heirloom tomato in the photo above. --Photo by Bill Lubing


 

Meet the Producer: Murphy Farms
 Tom and Sally Murphy. --Photo by Bill Lubing

Tom and Sally Murphy of Murphy Farms (Located on S. Carroll.
--Photo by Bill Lubing


Tom and Sally Murphy arise at 2:00 am early Saturday morning. They pack up their cheese goods and fresh bakery, hitting the road so they can arrive at the DCFM by 5:00, where in addition to selling, Tom is a line captain. "We get home after 4 pm on Saturday and by the time we get everything unpacked, put away, and cleaned up it's time to milk the cows again. So a lot of times it's 7 or 8 pm on Saturday night after I've be up since 2 am," Tom tells us.

One might think that after 16 years at the market the couple might be getting just a wee bit tired of this routine. Think again. "It doesn't bother me," says Tom. "I really enjoy it."

Hailing from the Soldiers Grove, WI Area, Tom has more than a little history on the family farm where he was born and raised. "We have a sixth generation farm," he notes with calm pride. "My dad was born and raised there and his dad and his dad." The couple's grandchildren round out the generations.

The Murphy's farm consists of 100 acres of pasture and 150 acres of hay. "We have 20 milk cows, 45 beef cows, and we incorporated a bakery business into the farm that has helped save it. We built a building on the farm for the bakery. It has a walk-in cooler and everything we need."

Sally is the baker in the family, arising at 4:00 am for a day of baking on those days the couple is not at market. Sally makes everything herself. Using real butter and eggs, all of her baking is from scratch. She makes 13 kinds of nut breads, muffins that are loaded with fruit, and bars that taste completely homemade. The Murphy's baked goods contain nothing artificial and arrive at market extremely fresh.

In addition to the baked goods, the Murphys bring fresh cheese curds and cottage cheese made from their milk with the occasional hard cheese. Tom says they have a large base of regular customers who buy their cheese products.

Concerning the 90 mile trip from their farm to the DCFM, Tom says, "I don't dread the trip at all." And what about the long hours? "It doesn't bother me," he says. "I really enjoy it."

And after 16 years, how does the couple feel about the market? "We enjoy it. We enjoy the people. We enjoy the vendors," Tom says. "And I like all of the fresh food the farmers sell. I think that's the key for everybody. Everyday everything is so fresh."

We agree about the fresh appeal of the market, Tom. And for some of the truly freshest tastes at the market, stop by Tom and Sally's stall for their heaven sent bakery and cheese products. They sell at both the Wednesday and Saturday markets.

For More Information
Murphy Farms
608-872-2152



 
Recipe

Recipe: Chef Joel Girard's Butternut Squash Bisque
Chef Joel Girard's Butternut Squash Bisque. --Photo by Bill Lubing
Sugar River Bakery Chive & Cheddar Scone. --Photo by Bill Lubing

This soup is rich, filling, and flavorful ... yet easy to make

It's been a while since we've featured a recipe from Chef Joel Girard. This beautiful seasonal bisque more than makes up for his absence.  Unlike many soups, this one is full-bodied and flavorful right after making. It's easy to make in big batches and freezes well. Stock up on those butternut squashes, plan a "soup session" in the kitchen, then set some aside for the coming cold of winter. Nice accompaniments are Renaissance Farm Spicy Thai Pesto and Sugar River Country Bakery Chive and Cheddar Scones. Yummy!

Chef Joel's Butternut Squash Bisque
  • 1 large butternut squash, roasted at 350 degrees until done
  • 1 large leek, sliced (white part only) and sauteed
  • 2 large cloves garlic smashed and cooked with the leek
  • 1 cup heavy cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme
  1. In a large pan cook the leeks, garlic and all the spices until the leek is golden.
  2. Add in cooled squash.
  3. Cook all together until the squash falls apart.
  4. Add the cream.
  5. Stir until smooth with a whisk.
  6. Place in bowl and add 1 dollop of pesto in the middle to serve.
  7. Suggested accompliment is Sugar River Bakery Chive and Cheddar Scones.

Photos by Bill Lubing.

 
At Market This Week

Onions from Gitto Family Farm. --Photo by Bill Lubing 

Sweet onions from Gitto Family Farm
(Located on W. Mifflin). --Photo by Bill Lubing

 
 We strive to keep this list as accurate as possible. We probably  missed an item or two that is at the market or listed an item as available when it is not.  Please use this as a general guide to what's at the market this week.

From root vegetables to greens, there's plenty to choose from at the market this week. The light frost kissing the fields of some of our farmers enhances the flavor of spinach, broccoli, arugula, and other greens. Try some of the heirloom potatoes that we're seeing in a number of colors. As of Wednesday there were still tomatoes, raspberries, and cut flowers.

Bakery
Biscotti
Cheesebread
Cinnamon Rolls
Flatbreads
Focassia
Gluten-free Bread
Granola 
Homemade Cheesecake
Panettone
Pastries
Pies
Scones
Sourdough Bread
Specialty Bread

Plenty of tomatoes at Don's Produce. --Photo by Bill Lubing 

Plenty of tomatoes at Don's Produce
(Located on W. Main)  --Photos by Bill Lubing


Condiments/Dressings
/Oils/Seasonings

Chili Oil 
Chili Vinaigrette and Vinegar 
Fresh and Dried Herbs 
Herb Vinaigrette
Homemade Salad Dressings
Honey 
Horseradish
Infused Salts and Oils
Jams and Jellies 
Maple Syrup 
Pepper Ristras 
Pepper Seasoning 
Pesto
 
Dairy
Cheese Curds 
Cow's Milk Cheeses
Goat's Milk Cheeses
Cottage Cheese 
Sheep's Milk Cheeses
 

A sea of color from Ebert's Greenhouse. --Photo by Bill Lubing

A sea of color from Ebert's Greenhouse
(Located on E Main)
--Photo by Bill Lubing 

Fresh Cut and Dried Flowers

Over 100 varieties of cut
flowers, in single stem, bouquets
or loose for you to make your own
bouquet.


Fruits
Apples
Apple Cider
Cranberries
Melons
Raspberries

Live Plants
Asters
Hanging Baskets
Mums
Nursery Stock 
Prairie Plants 
Woodland Plants

MeatMeat/Fish/Poultry

Bison
Chicken
Emu 
Fresh Farm Eggs
Fresh and Smoked Trout 
Grass and/or grain fed Beef 
Lamb 
Ostrich 
Pastured and Unpastured Pork
Rabbit
Venison

Pears from Ela Orchard. --Photo by Bill Lubing 


There's more than apples to be found at Ela Orchard.
(Located on N. Carroll) --Photo by Bill Lubing


Miscellaneous
Dried Decorative Gourds
Gourmet Hand-made Candy 
Homespun Wool 
Mushrooms 
 
Nuts/Seeds/Legumes
Hickory Nuts - Shelled
Hickory Nut Shells
Walnuts
 
Starch
Fresh Pasta
Kohlrabi
Popcorn 
Potatoes 
Sunchokes (Jerusalem Artichokes)
Sweet Potatoes
Winter Squash
Zuchini Squash

Barter anyone? From Forgotten Valley Cheese. --Photo by Bill Lubing

Barter anyone? When it comes to cheese curds Forgotten Valley Cheese
has a perfect record. (Located on E. Main) --Photo by Bill Lubing

Vegetables
Arugula
Beans
Beets
Bok Choi
Broccoli
Burdock 
Cabbage 
Califlower
Carrots
Chives
Cilantro
Sweet Corn

Waves of produce. --Photo by Bill Lubing

Waves of produce. --Photo by Bill Lubing

Cucumbers
Edemame
Eggplant
Escarole
Fennel
Fresh Salad Greens
Garlic
Green Beans
Green Onions
Hakurai
Haricots Verts
Jumbo Flat Italian Beans
Lettuce Mix
Microgreens
Nasturtium Blossom
Parsnips 
Radishes 
Red Leaf Lettuce
Red Dandilion Greens
Salad Mix
Savory
Snap Peas
Snow Peas
Sorrel
Spanish Black Radishes 
Spinach 
Tomatoes
Tomatillos
Turnips
Vermont Cranberry Beans
Yellow Wax Beans


 
Market Information

Indian Corn from In the Garden. --Photo by Bill Lubing 
Maybe no frills, but beautiful none the less from In the Garden.
(Located on N. Carroll). --Photo by Bill Lubing

 
Saturday Outdoor Market Schedule Last Market Nov. 8
Date: Every Saturday during the Summer and Fall
Hours: 6:00am to 2:00pm
Where: Downtown Madison on the Capitol Square
 
Wednesday Outdoor Market Schedule Last Market Nov. 5
Date: Every Wednesday during the Summer and Fall
Hours: 8:30am to 2:00pm
Where: 200 Block of Martin Luther King Blvd. 
 
Parking
 
Questions About the Market?
 If you have any questions about the market or the vendors, please contact the market manager, Larry Johnson, at 608-455-1999 or email him at larryj@dcfm.org. The  DCFM website provides much  information as well.
 
Dane County Farmers' Market
Volunteer Opportunities

Please contact Ruth Miller at fern_gulley@hotmail.com for information about volunteering at the market breakfasts (winter months only) or during the outdoor market at the information booth. It's fun, rewarding, and really appreciated by the market-going public.
 
Friends of the DCFM
For information on volunteering for any educational projects and programs on the Square or becoming a member of Friends of the Dane County Farmers' Market contact Barbara Martin at barbforfriends@yahoo.com.
 

Looking Ahead ...
Chef Joel Girard with Glenn and Kathy Clark. --Photo by Bill Lubing

Have you ordered your Thanksgiving turkey yet? How about that ham? Are you all set for seasonal decorations? If not the DCFM continues to offer a broad assortment to choose from.

You'll notice (or maybe not) that the newsletter is a little narrower this week. If this makes things better or worse for you, please let me know by emailing me at bill@dcfm.org. It took a little bit of a battle and a little bit of compromise before the computer and I began to see eye to eye.

Anyway, it's too nice a time of the year to be sitting behind the desk. This Saturday's market promises to be a wonderful one.
 
Until next week ...

Sincerely

Bill Lubing
DCFM
bill@dcfm.org

Photo: (left to right) Chef Joel Girard with Glenn and Kathy Clark
of Sugar River Country Bakery. (Located on S. Carroll and at the Wed. Market.)
--Photo by Bill Lubing